A period dish

Scrapple

Name: Scrapple
Yield: 8 servings
Ingredients: 2 lb pork; 2 cups cornmeal; 6 cups beef stock; 1 tsp sage; 1 tsp black pepper; 1 tsp salt

Pork scraps and cornmeal cooked into a loaf, sliced and fried for breakfast.

Serves 8

Scrapple was a Pennsylvania German way to use every part of the pig, boiled with cornmeal into a firm loaf and fried in slices. It became a Philadelphia breakfast tradition.

Ingredients

Meat & Poultry

2 lb pork

Pantry / Durable

2 cup cornmeal
6 cup beef stock

Spices & Seasoning

1 tsp sage
1 tsp black pepper
1 tsp salt

Method

Simmer the pork with the sage and pepper in the stock until it falls apart.
Remove the meat, chop it fine, and return it to the pot.
Rain in the cornmeal, stirring constantly, and cook until very thick.
Pour the mixture into a loaf pan and chill until firm.
Cut into slices and fry in a little fat until crisp on both sides.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

A dinner during the Convention · Philadelphia, Pennsylvania

The framer's working dinner · Philadelphia, Pennsylvania